Pineapple Cheesecake with Macadamia Crust (+ Happy Birthday to Me)
We are giving Hawaiian vibes today! Usually for my birthday I find a dessert that’s a bit more complicated or time-consuming, but with moving halfway across the country and starting a new job, the last few months have been…complicated and time-consuming. I am le tired. So instead I went simple and craveable, with a creamy and refreshing pineapple cheesecake. And boy, was that the right decision?!
I paired the easy pineapple cheesecake filling with a macadamia shortbread crust (also super easy), which brings a sweet nutty flavor and richness from the butter. The pineapple and macadamia pairing instantly transports me to Hawaii!
What’s great about this recipe is that even though the instruction list may look long, don’t be fooled—it’s super easy, and a great make-ahead dessert. You can make separate components whenever you have time, for instance reducing the pineapple juice into a syrup a day or two ahead, baking up the crust, or even baking and chilling the whole cheesecake a day or two ahead of when you need it. It does need at least 4 hours in the fridge, but ideally overnight, so it’s a perfect dessert for hosting a crowd without baking stress the day-of.
Because we’re using canned pineapple (for texture/moisture reasons), the pineapple flavor is a bit subtle. It’s absolutely delicious as-is, but the next time I make this I would consider a pineapple syrup, curd, or compote on top to dial up the flavor even more.
A few tips that will make your pineapple cheesecake even better…
- Use room temp ingredients!! This is crucial. If your cream cheese, eggs, and sour cream are still cold from the fridge, your filling will be lumpy and mixed unevenly.
- You’re definitely going to want a cake pan with a removable bottom/sides. A springform pan is best for cheesecake, but a loose-bottom tin will do in a pinch.
- Mix your cheesecake batter on low speed to prevent cracks. When you whip at high speed, it will incorporate air into the batter and cause it to crack as it bakes and cools.
- Chilling time is critical. Don’t skip or shortchange the chilling step, as this helps the cheesecake firm up and slice nicely.
Can I make this with fresh or frozen pineapple? I mean…you can try, but it will be very hard to control for both moisture and sweetness. The former is death to a good cheesecake, so canned is generally a better option as it’s very squeeze-able and there’s a consistency to the texture and sweetness.
Some of my past birthday treats…
- How to Make Pasteis de Nata
- Caramelized White Chocolate & Coffee Tarts
- Russian Burnt Honey Cake
- “Elvis” Banana, Salted Honey, & Peanut Butter Cream Puffs
- Coffee Cardamom Cake With Bulletproof Frosting
- Birthday Vanilla Spice Coke Cake with Salted Peanut Butter Frosting
- Chocolate Stout Cake with Ganache
- Smitten Kitchen’s Whole Lemon Tart
- Blackberry Red Wine Chocolate Cake with Mascarpone Frosting
How to make an amazing pineapple cheesecake
First we’re going to prep a concentrated pineapple syrup and then make our crust. Strain the crushed pineapple and remove as much liquid as possible. Really squeeze the liquid out. Set aside, you’ll need it!
Add 1 1/2 cups of pineapple juice to a medium saucepan over medium-high heat. Bring to a boil and reduce heat to low until you have a 1/4 cup of pineapple juice left (it will be kind of thick and sticky). This can take about 40 minutes. Stir occasionally to make sure it doesn’t burn on the bottom. Set aside to cool completely.
I stupidly did not get pics of this process, so here is a pretty pic of the cheesecake assembly in process 🙂
While your pineapple syrup is going, get your crust moving. Preheat the oven to 350 F and make sure a rack is in the center position, as well as one on the bottom (which will hold a pan with boiling water to create steam). Grease a 9-inch round springform or loose-bottom baking pan and set aside.
In a large food processor, add the flour, sugar, macadamia nuts, cinnamon, and salt. Pulse until the nuts are finely chopped.
Then add the cold diced butter to the food processo and pulse to cut the butter into the flour mixture, stopping as soon as the butter is broken into tiny pieces and coated in flour—the mixture will sort of look like clumpy sand. Somewhere around 25 to 30 quick pulses should do it, you don’t want to overmix or you’ll get tough, greasy shortbread. It’s okay if it seems a little dry.
Transfer the macadamia nut shortbread dough to your prepared pan. Spread into an even layer, then press the crumbs down to form the crust. I used the bottom of a glass. it’s easiest to start around the sides and work your way towards the center.
Bake the crust for 18-22 minutes, just until the edges are slightly browned (the color does not change too much, so be careful not to overbake). Remove from the oven and set aside to cool completely for assembly.
While your crust cools, make your filling. Add your room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat them on low speed until super smooth.
Then add the vanilla extract and eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next.
In a small bowl, whisk together the pineapple juice concentrate, sour cream, salt, and cornstarch until smooth, then stir in the crushed pineapple.
Add to this mixture to your cream cheese in the stand mixer. Mix on low speed (you don’t want to whip air into it) until *just* combined. Scrape down the sides of the bowl and mix for another 20 seconds on low.
Assemble! Pour half of the cheesecake filling into the cooled shortbread crust.
Scatter pineapple chunks over the filling, then cover with the remainder of the batter. I cut my pineapple chunks in two so they’d scatter easier and not mess up cutting the cheesecake.
Bake at 325°F (160°C) for 50–60 minutes, until edges are set and the center is slightly jiggly (I prefer mine very slightly under, vs. overbaked). Once it’s done, turn off the oven and crack the oven door. Let the cheesecake sit for one hour in the oven as it cools.
Remove from the oven and let it sit at room temperature for 30 minutes, then place into the refrigerator for at least 4 hours (overnight is fine too).
If desired, you can amp up the pineapple flavor with a pineapple whipped cream (cream, powdered sugar, pineapple juice), or a pineapple curd or compote. I’m definitely going to try one of the latter next time I make this for an even more intense fruit hit.
Other delicious creamy desserts you’ll love:
- Orange Almond Air Fryer Basque Cheesecake (small batch)
- Easy & Delicious Coconut Flan (regular & dairy-free versions)
- How to Make Pasteis de Nata (Portuguese Custard Tarts)
- Creamy 5-Minute Peanut Butter Pudding (dairy-free)
- The Best Homemade Key Lime Pie
- Caramelized White Chocolate & Coffee Tarts
- My Mom’s Delicious Chocolate Pudding
Adapted from Plays Well With Butter and Britney Breaks Bread
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Pineapple Cheesecake with Macadamia Shortbread Crust
This delightful pineapple cheesecake with macadamia shortbread crust is giving subtle Hawaii vibes! It's delicious and refreshing, and is really easy to make--don't be put off by the detailed instructions, I promise it's an awesome, easy make-ahead dessert that's a total crowdpleaser!
Ingredients
- CRUST
- 9 tablespoons (1 stick + 1 tablespoon) of very cold unsalted butter, diced into ½-inch cubes
- 1 cup of all-purpose flour
- 2 tablespoons of granulated sugar
- Scant 1/2 cup of unsalted macadamia nuts
- Pinch of kosher salt
- Sprinkle of cinnamon
- FILLING
- 1 1/2 cups of pineapple juice, reduced to 1/4 cup, see instructions
- 16 ounces of full-fat cream cheese (2 blocks, room temp)
- Scant 3/4 cup of granulated sugar
- 2 large eggs, room temp
- 1 teaspoon of vanilla extract
- 1 tablespoon of cornstarch
- 1/2 cup of sour cream, room temp
- 4 ounces of crushed pineapple (weighed after the juice is drained)
- 1/2 cup of pineapple chunks (juice drained)
- Pinch of salt
Instructions
- Prep & make the pineapple syrup: Strain the crushed pineapple and remove as much liquid as possible. Really squeeze the liquid out. Set aside.
- Add 1 1/2 cups of pineapple juice to a medium saucepan over medium-high heat. Bring to a boil and reduce until you have a 1/4 cup of pineapple juice left (it will be kind of thick and sticky). This can take about 40 minutes. Set aside to cool completely.
- Preheat the oven to 350 degrees F and make sure a rack is in the center position, as well as one on the bottom (which will hold a pan with boiling water to create steam). Grease a 9-inch round springform or loose-bottom baking pan and set aside.
- Make the crust: Add the flour, sugar, macadamia nuts, cinnamon, and salt to the bowl of a food processor. Pulse until the nuts are finely chopped.
- Add the cold diced butter to the food processor. Pulse to cut the butter into the flour mixture, stopping as soon as the butter is broken into tiny pieces and coated in flour—the mixture will sort of look like clumpy sand. Somewhere around 25 to 30 quick pulses should do it, you don't want to overmix or you'll get tough, greasy shortbread. It's okay if it seems a little dry.
- Transfer the macadamia nut shortbread dough to your prepared pan. Spread into an even layer, then press the crumbs down to form the crust. I used the bottom of a glass. it’s easiest to start around the sides and work your way towards the center.
- Bake the crust for 18-22 minutes, just until the edges are slightly browned (the color does not change too much, so be careful not to overbake). Remove from the oven and set aside to cool completely for assembly.
- Make the filling: Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat them on low speed until super smooth.
- Then add the vanilla extract and eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next.
- In a small bowl, whisk together the pineapple juice concentrate, sour cream, salt, and cornstarch until smooth, then stir in the crushed pineapple.
- Add to this mixture to your cream cheese in the stand mixer. Mix on low speed (you don't want to whip air into it) until *just* combined. Scrape down the sides of the bowl and mix for another 20 seconds on low.
- Assemble & bake: Pour half of the cheesecake filling into the cooled shortbread crust. Scatter pineapple chunks over the filling, then cover with the remainder of the batter.
- Bake at 325°F (160°C) for 50–60 minutes, until edges are set and the center is slightly jiggly (I prefer mine very slightly under, vs. overbaked). Once it's done, turn off the oven and crack the oven door. Let the cheesecake sit for one hour in the oven as it cools.
- CHILL! Remove from the oven and let it sit at room temperature for 30 minutes, then place into the refrigerator for at least 4 hours (overnight is fine too).
- If desired, you can amp up the pineapple flavor with a pineapple whipped cream (cream, powdered sugar, pineapple juice), or a pineapple curd or compote. I'm definitely going to try one of the latter next time I make this!
Notes
- I drained the pineapple juice from the cans of pineapple, but you can use either canned or bottled as long as it's 100% juice.
- Room Temperature Ingredients: This is crucial. If your cream cheese, eggs, and sour cream aren’t at room temperature, they can cause your filling to be lumpy. It’ll also be harder to mix evenly.
- Do not use a traditional cake pan! A springform pan makes it easy to remove the cheesecake without destroying it. It helps keep the sides of the cheesecake intact and ensures a neat presentation.
- Chill time is essential: Don’t skip the chilling step! A good chill time will help the cheesecake firm up, making it easier to slice and serve.
- Mix the cheesecake batter on low speed to prevent cracks! Whipping at a high speed incorporates air into the batter causing the cheesecake to crack as it bakes and cools.
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